How do you imagine tea brewed in boiling water taste like? I found such method in a book. This method is putting leaves into boiling water to brew, instead of pouring hot water into a teapot with leaves. It is as descriptive as it says …
“The tea has a rich aroma and color with strong bitterness. You will find a basic flavor of sencha. It might be a little too bitter for people who are used to contemporary tea. You taste sweetness after 2-3 minutes.”
The description is a little ambiguous to me and I wonder a little. Why is it referred to as basic tea? What does contemporary tea means? You could understand the last statement as “You will have a sweet aftertaste in time” or “The tea in the cup gradually gets sweeter in time”. Anyhow, I know the tea gets very bitter from my experience, but I was also curious about its actual taste.
The book doesn’t have a detailed instruction so I assumed the amount of ingredients and brewing time from its context and photos. This time, I tried conditions as follows;
Tea leaf: Kabusecha (6g)
Brewing time: 45sec
I don’t have a teapot that I can use on fire. Instead, I used a small pan. I boiled water in it, and I threw the leaves into the gently boiling water. The leaves absorbed the water quickly and they kept boiling. I was planning to brew them for a minute but as I was watching the pan, I realized that it would be too long. So, I took out the pan from the fire at 45sec. I poured tea into a cup with the use of a strainer. It looks very strong, doesn’t it? I’ll write about it on the next entry.